WINTER GARDEN RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked sausage holding at 49F in ice/insufficient ice/moved back to walk in cooler/rechecked 41F/ Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./one new prep employee/less than 1 month/employee signed form immediately/ Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one front house employee certificate expired.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on kitchen prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's jacket on bread rack/removed. Employee's cell phone on prep table/removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris./heavy grease build up under cook line cooking equipments. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor./cooked potatoes in walk in cooler/ Corrected On-Site

Basic - Light not functioning./one light out/cook line.

Basic - Single-service articles not stored inverted or protected from contamination./coffee filters/front coffee station/ Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over bread in walk in freezer. Operator removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in same container as raw pork in walk in freezer. Operator removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. From two days prior per date marking. Pumpkin Pancake batter (49F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From two days prior per date marking. Pumpkin Pancake batter (49F - Cold Holding) Butter (67F - Cold Holding) per operator less than 4 hours moved to cooler. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in the kitchen.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish drying rack.

Basic - Floor soiled/has accumulation of debris. Floor in the corner of steam table. Floor by cook line.

Basic - Hole in or other damage to wall. Holes in wall by reach in cooler at cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket by cook line Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by cook line. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. At hand washing sink when entering the kitchen.

Basic - Working containers of food removed from original container not identified by common name. Sugar at front counter

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over bread in walk in freezer Operator corrected. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than 4 hours Shredded Cheese (66F - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Less than 4 hours manager reheated. Rechecked 201 Green beans (66F - Hot Holding) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled White Cutting boards op prep tables in kitchen area soiled. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee filled out and manager signed. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and ceiling tiles in the kitchen soiled.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks on shelves on storage rack outside walk in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On shelf above breast and pancake batter. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. One female on cook line

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack in ware washing area.

Basic - Floor soiled/has accumulation of debris. Floor under and behind equipments on cook line soiled. Floor in walk in freezer. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. At cook line. Operator removed. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior fryer and heat lamp soiled.

Basic - Raw fruits/vegetables not washed prior to preparation. Green peppers cut and not washed.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in back kitchen area soiled.

Basic - Walk-in freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line soiled. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm. operator added chlorine reached 50 ppm. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male in dishwashing area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food raw ground beef over ready to eat sausages walk in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Turkey bacon stored over raw ground beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese (56F - Cold Holding) per operator less than four hours. Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw shell eggs Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Rice 117F, cooked beef patties 117F and home fried potatoes 96 held less than one hour per operator. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Knife cover and ice in sink next to the cooks line. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler in the kitchen.

Basic - Floor not cleaned when the least amount of food is exposed. Repeat Violation

Basic - Food stored on floor. Bottle of cooking oil next to managers office.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Light not functioning. One hood light over the stover the stove. Repeat Violation

Basic - Open dumpster lid. Dumpster in the back of restaurant.

Basic - Plumbing system in disrepair. No cold water at both hand washing sink.

Basic - Unnecessary items stored in garbage enclosure. Old equipment stored in dumpster area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind the dishwashet

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator rapid chill to 41°f shred cheese (56F - Cold Holding) Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Rapid Reheating to 165°f sausage links (117F - Hot Holding) sausage's (195F - Reheating) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine heads heavily soiled

Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored in hand wash sink in kitchen

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile missing over walk in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones stored with food in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting on clean rack near dishwasher

Basic - Light not functioning in hood

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of potatoes storage container heavily soiled

Basic - Shelves with rust that has pitted the surface throughout establishment

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat spinach in walk in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat cooked bacon. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle with cleaner next to clean equipment under preparation table. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. At the entrance of kitchen. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine located in the kitchen.

Basic - Cove molding at floor/wall juncture broken/missing. By exit back door Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at preparation table at cook line next to stove.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on preparation table. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server handling ice fro drinks at front counter. Employee handling food at preparation table. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear an metal pans stored in shelf by dish machine area. Repeat Violation

Basic - Interior of oven has accumulation of black substance/grease/food debris at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled fan located next to preparation table. Soiled exterior of oven at cook line.

Basic - Plumbing system in disrepair. Hand was sink at entrance of kitchen.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed banana over ready to eat cooked potatoes at walk-in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels in preparation area. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 PPM, had sanitizer line in soap canister. Put in sanitizer canister and then was 50PPM Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.Expired 4-1-22 Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage Pattie's 125 Hash browns 85 Roasted potatoes 80 Less than four hours per manager Reheated and 15 minutes later Sausage patties 170 Roasted potatoes 177 And discarded has browns Recommend that they place on time plan Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. fryer cleaner over toaster in kitchen. Oven cleaner bottle bottle stored next to clean dishes in dish room.

Basic - Buildup of food debris/soil residue on oven black splash and shelf Corrected On-Site

Basic - Clean silverware not stored inverted or in a protected manner on drink station. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing by back door.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Soda bottle in walk in cooler. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags on front line and keys in beverage area. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting in dish room.

Basic - Exterior door has a gap on the side that opens to the outside.

Basic - Light shield damaged/in disrepair in dish room.

Basic - Open dumpster lid. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Toothpicks on cooks line.

Basic - Unwashed fruits/vegetables stored over with ready-to-eat food. Prepped lettuce tomato setups under unwashed tomatoes in walk in cooler. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee brought bowl and utensils from cook line, rinsed off in triple sink, did not sanitize before taking them back to cook line for use.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs on prep table have beginning time, but no ending time. Chef corrected label with ending time. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 80° on top of make table, less than 4 hours. Suggested adding to existing time plan or hold cold in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Rag and soiled utensils in hand washing sink by rear exit door. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge could not find food manager certification.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge could not find food manager certification.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch stored with food in walk in cooler. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored on rack with food. Corrected On-Site

Basic - Ice buildup in walk-in freezer. Ice build up on floor in walk in freezer.

Basic - Light not functioning. In hood system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine soiled.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table with waffle iron. Corrected On-Site